Baked Ham and Cheese Croissants are the weightier way to start your morning. They are crispy on the outside and soft on the inside, loaded with melted cheese, sliced ham, a succulent velvety mustard and honey spread.
These easy yet scrumptious breakfast croissants are platonic for using up any leftover holiday ham you may have in the fridge and will unchangingly requite the family an excuse to sit virtually the table!
Recipe Notes:
- Substitute Cheddar for your favorite cheese. Provolone, Gruyere, Blue cheese, Brie, Parmesan and combinations like Havarti with Gouda are totally delicious.
- Use any mustard of preference. Use Dijon for a milder tangy flavor, or Hot English mustard for a kick of heat.
- To make this dish vegetarian, omit the ham and add in some mushrooms or fried tomato.
- Use unsalted butter if you are watching your sodium levels. Ham once has a naturally upper level of salt and so do unrepealable cheeses.
- Fresh herbs widow to the butter will add a lovely savor to these croissants. Parsley and Basil are spanking-new herbs for this. Minced garlic is flipside add-in that is popular.
- Bacon is a succulent substitute for ham, but it must be precooked otherwise the glut grease may rationalization the croissants to be soggy.
Yes, you can. Once baked, indulge the croissants to tomfool completely surpassing wrapping them tightly with plastic wrap to store in an snapped container or Ziploc bag in the freezer.
Frozen baked ham and cheese croissants should last in the freezer for up to 3 months. Thaw overnight in the fridge and reheat in the oven.
For the weightier taste and texture, I suggest that you hoke the croissants the night surpassing only, unbaked and wrapped tightly with plastic wrap and stored in the refrigerator.
Baked Ham and Cheese Croissants
- Preheat your oven to 375F and spray a 9×13 dish. Slice your croissants in half and then divide your slices of cheddar in half also.
- Combine your butter, mustard, honey and Worcestershire sauce in a small bowl.
- Spread the mixture mustard on each side of your croissant. Then lay a slice of cheese on the marrow side, with a slice of ham folded on top. Put the top of your croissant on the sandwich and place it in the dish.
- Once all of your croissants are assembled, then skim the tops with the egg white. Sprinkle the tops with poppy seeds.
- Bake for 15-18 minutes, till the cheese is melted and the tops are golden.
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Baked Ham and Cheese Croissants
Ingredients
- 8 mini croissants
- 4 slices of smoked cheddar cheese or regular is fine
- ¾ lb of deli cut ham
- 3 TBSP butter softened
- 2 TBSP yellow mustard
- 1 TBSP honey
- ½-1 tsp worcestershire sauce
- 1 egg white a splash of water
- Poppy seeds
Instructions
- Preheat your oven to 375F and spray a 9×13 dish. Slice your croissants in half and then divide your slices of cheddar in half also.
- Combine your butter, mustard, honey and Worcestershire sauce in a small bowl.
- Spread your mustard on each side of your croissant. Then lay a slice of cheese on the marrow side, with a slice of ham folded on top. Put the top of your croissant on the sandwich and place it in the dish.
- Once all of your croissants are assembled, then skim the tops with the egg white. Sprinkle the tops with poppy seeds.
- Bake for 15-18 minutes, till the cheese is melted and the tops are golden.
Nutrition
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